Creamy Chicken Enchiladas

Ingredients

• 1/4 cup chopped pecans
• 1/4 cup chopped onion
• 2 tablespoons butter
• 3 ounces softened cream cheese
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 2 cups chopped cooked chicken
• 1 (10 1/2 ounce) can cream of chicken soup
• 8 ounces sour cream
• 1 cup milk
• 5-6 chopped pickled jalapeno peppers
• 1 cup shredded monterey jack cheese
• 2 tablespoons chopped pecans
• 8-10 flour tortillas

Directions

1. 1

   In a skillet cook 1/4 cup pecans and onions in butter until the onions are tender and the pecans are lightly toasted. Remove from heat.

2. 2

   In a bowl combine cream cheese, 1 Tbs milk, salt and cumin. Add the nut mixture and chicken and stir until combined.

3. 3

   Spoon about 1/3 cup chicken mixture onto each tortilla near one edge and roll up.

4. 4

   Place filled tortillas, seam down, in a greased 12x7 1/2x2 inch baking dish.

5. 5

   In a bowl combine chicken soup, sour cream, 1 cup milk and the jalapenos. Pour the soup mixture evenly over tortillas in dish.

6. 6

   Cover with foil and bake in a 350F oven for about 35 minutes or until well heated.

7. 7

   Remove foil and sprinkle with monterey jack cheese and 2 tbsp pecans.

8. 8

   Return to oven for 4-5 minutes or until cheese is melted.